Creamy High-Protein Cottage Cheese Ice Cream (No Churn)
Make this incredibly creamy, high-protein cottage cheese ice cream at home. It requires few ingredients and delivers a guilt-free frozen dessert texture similar to soft serve.
- Prep Time: 5 min
- Cook Time: 0 min
- Total Time: 6 hr 5 min
- Yield: 2 servings 1x
- Category: Dessert
- Method: No Churn
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup full-fat cottage cheese
- 1/4 cup sweetener (like maple syrup or granulated sugar)
- 1 teaspoon vanilla extract
- 1/4 teaspoon xanthan gum (optional, for extra smoothness)
Instructions
- Place the cottage cheese, sweetener, and vanilla extract into a high-speed blender or food processor.
- If using xanthan gum, add it now.
- Blend the mixture until it is completely smooth and no curds remain. Stop and scrape down the sides as needed. This step is key for creaminess.
- Pour the smooth mixture into a freezer-safe container, like a loaf pan or airtight container.
- Cover the container tightly with a lid or plastic wrap pressed directly onto the surface of the mixture.
- Freeze for at least 6 hours, or until firm.
- Before serving, let the ice cream sit on the counter for 5 to 10 minutes to soften slightly for the best creamy texture.
Notes
- For the smoothest texture, use full-fat cottage cheese; the higher fat content helps prevent ice crystals.
- If you own a Ninja Creami, process the frozen base on the ‘Lite Ice Cream’ setting, then add a splash of milk and re-spin if it is crumbly.
- To make a chocolate version, add 2 tablespoons of unsweetened cocoa powder with the other ingredients.
- This recipe is naturally high in protein, making it a great healthy frozen dessert option.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 15
- Sodium: 350
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 0
- Protein: 22
- Cholesterol: 40